Pastel de chocolate proteico (sin proteína en polvo, sin huevo, 10 g de proteína)

Esta Chocolate Protein Cake is a simple dairy-free and egg-free dessert rich in protein from red lentils and made without protein powder, and topped with a rich chocolate frosting.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Chocolate Protein Cake

Esta Chocolate Protein Cake is a simple dairy-free and egg-free dessert rich in protein from red lentils and made without protein powder, and topped with a rich chocolate frosting.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 40 minutos minutos

Tiempo Total: 50 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 403.2 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Lentejas Rojas - soaked overnight (note 1)
• ▢ 1 taza de Proteína de leche de soja plus - (nota 2)
• ▢ ⅔ taza de Yogur sin lácteos - (nota 3)
• ▢ ½ taza de Aceite de oliva de sabor suave - (nota 4)
• ▢ 2 cucharaditas de Extracto de vainilla
• ▢ 2 tazas de Harina para todo uso - (nota 5)
• ▢ ½ taza de Cacao en polvo sin azúcar
• ▢ ⅔ taza de Azúcar de caña sin refinar - (nota 6)
• ▢ 1 cucharadita de Bicarbonato de sodio
• ▢ 1 ¼ cucharaditas de Levadura en polvo

Date frosting (note 7)

• ▢ ½ taza de Proteína de leche de soja plus
• ▢ 8 Fechas medjool
• ▢ 3 cucharadas de Mantequilla de almendras
• ▢ ¾ taza de Chocolate negro
• ▢ 1 cucharada de Polvo de cacao

Instrucciones para la impresión en alta definición

• Before you start, note that due to the high-protein content, the crumb is slightly dryer than regular cake, and, you must add a frosting to enjoy it to the best. You can use the date frosting from the recipe, or my protein powder frosting (seen in pictures above),or simply serve with a dollop of yogurt.
• Precaliente el horno a 180 °C (350 °F). Cubra un molde cuadrado de 23 cm (9 pulgadas) con papel de horno ligeramente engrasado. Reserve.
• The day before, in a large bowl, add red split lentils, cover the lentils with cold tap water, and make sure you add a good 3 inches (10 cm) of water above the lentil level, as they absorb some during the night. Cover with a lid. Set aside overnight at room temperature.
• The next day, drain red lentils in a sieve, rinse with cold water. Place in a blender jug, milk, yogurt, oil, and vanilla extract.
• Blend on high speed until smooth, with no visible pieces of lentils remaining. Set aside.
• In a large mixing bowl, add all the dry ingredients: flour, cocoa powder, sugar, baking soda, and baking powder. Whisk until well combined.
• Bring back the jug with the blended lentils, and pour over the dry ingredients.
• Utilice una espátula de goma para remover suavemente y combinar todos los ingredientes hasta obtener una mezcla homogénea y sin grumos.
• Vierta la masa del pastel en el molde preparado.
• Bake in the center rack of the oven for 30-35 minutes at 350°F (180°C) until a toothpick inserted in the center comes out with just a few crumbs on it, meaning the cake is baked, but still moist. Don't over-bake, or it will be very dry, due to the high amount of protein.
• Let the cake cool down for 5 minutes in the pan at room temperature, then on a cooling rack for 3 hours, or until it reaches room temperature, before frosting.

Glaseado

• En una cacerola, agregue chispas de chocolate, mantequilla de almendras, leche de almendras y dátiles sin hueso.
• Bring to medium heat, and stir until the chocolate chips are melted. The dates won't dissolve, but the warm mixture softens the dates, and that's the goal of adding them to the pan now. It takes a few minutes to melt.
• Retirar del fuego, verter en un procesador de alimentos, añadir el cacao en polvo y procesar a alta velocidad.
• Detén la procesadora de alimentos varias veces, raspa los lados del recipiente con una espátula de goma y repite el proceso hasta que la mayoría de los dátiles se hayan mezclado y convertido en un glaseado suave; siempre quedarán pequeños trozos de dátil, y eso está bien.
• Extiéndalo sobre el pastel frío.

Notas

notas 1: You must use red split lentils and soak them overnight to soften the lentils. The recipe doesn’t work with other varieties.

notas 2: I am using soy milk with added soy protein to boost the protein in the cake. You can use any milk you love for this recipe, like oat milk, almond milk, but the protein per serving will decrease with these options.

notas 3: Use a high-protein yogurt, like soy yogurt, to increase the protein per serving. Any yogurt will work, including Greek yogurt if you prefer to use dairy.

notas 4: You can’t swap or decrease oil; otherwise, the cake gets super dry. You can use any low-flavor oil you love.

notas 5Para una opción sin gluten, utilice mi convertidor sin glutenEsta receta no funciona con harina de almendras ni con harina de coco.

notas 6: You can use any granulated sugar, like coconut sugar, but you can’t use liquid sweeteners. You can cut down sugar to 1/2 cup for a low-sugar cake. Don’t use less of the cake tastes bitter.

notas 7: You must frost the cake or serve it with some kind of wet topping like yogurt. This is because the slices are high in protein, the crumb is a bit drier than regular cake, and the moisture of a topping balances the mixing moisture in the crumb, making each bite delicious.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

AlmacenajeGuarde el pastel en una caja hermética para pasteles en el refrigerador por hasta 4 días.

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Nutrición

Servicio: 1rebanada | Calorías: 403.2kcal | Carbohidratos: 59.9g | Proteína: 10g | Grasa: 16.7g | Grasa saturada: 4.2g | Grasa poli-insaturada: 1.7g | Grasa monosaturada: 8.1g | Sodio: 139.8mg | Potasio: 372.4mg | Fibra: 8.9g | Azúcar: 23.3g | Vitamina A: 29.7IU | Vitamina C: 2.3mg | Vitamina D: 0.2pg | Calcio: 82.1mg | Hierro: 3.6mg | Magnesio: 62.8mg | Fósforo 158.9mg | Zinc: 1.3mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Lentejas Rojas – This is the key ingredient for adding plant-based protein and fiber without using protein powder. You must soak them overnight so they soften and blend perfectly smooth.
• Proteína de leche de soja plus – This helps blend the lentils and adds even more protein to the cake. You can also use any plant-based milk you love, like oat milk or almond milk, though the final protein count will be a bit lower.
• Yogur sin lácteos – This adds moisture and a slight tang, which balances the sweetness. I recommend a high-protein option like soy yogurt, but any plain, unsweetened plant-based yogurt works.
• Aceite de oliva de sabor suave – This provides essential fat, which is crucial for keeping the crumb moist in such a high-protein cake. You can use any neutral-flavored oil you have, like avocado oil or canola oil.
• Extracto de vainilla – This adds that classic, warm flavor that pairs so well with chocolate.
• Harina para todo uso – This ingredient provides the main structure for the cake.
• Cacao en polvo sin azúcar – This gives the cake its deep, rich chocolate flavor.
• Azúcar de caña sin refinar – This adds sweetness to balance the bitterness of the cocoa. Other granulated sugars like regular white sugar or coconut sugar are fine, too.
• Bicarbonato de sodio – This leavening agent helps the cake rise and creates a lighter texture.
• Levadura en polvo – This is another leavening agent that works with the baking soda to give the cake its lift.
• Fechas medjool – For the frosting, these add natural sweetness and a lovely, subtle caramel flavor.
• Mantequilla de almendras – This makes the frosting creamy and helps it set. You can also use cashew butter, or sunflower seed butter for a nut-free version.
• Chocolate negro – This is the base for the frosting’s rich chocolate flavor. I recommend using dairy-free chocolate chips or a chopped dark chocolate bar.
• Polvo de cacao – Adding this to the frosting just intensifies that chocolatey goodness.

How to Make Chocolate Protein Cake

Consejos de repostería de Carine

Permítanme compartir algunos consejos más para un pastel perfecto.

• Must-Have Frosting – This cake has a lot of protein and fiber, which makes the crumb denser and a bit drier than a typical cake. You really need to serve it with the frosting, or at least a dollop of yogurt, to add moisture and get the best bite.
• Easy Add-Ins – For extra chocolate flavor, feel free to stir in 1/2 cup of dairy-free chocolate chips. Chopped walnuts or pecans also work great for a bit of crunch.
• Boost Protein – If you want to increase the protein even more, stir 1/2 cup of hemp seeds into the batter along with the dry ingredients.
• Frosting Swap – If you prefer a frosting that’s lower in calories but still high in protein, you can use my protein powder frosting instead of the date-sweetened one.
• No hornee demasiado – Keep a close eye on the cake. It’s done when the top is set and a toothpick inserted near the side comes out clean. The center might still have a few moist crumbs, which is perfect. Baking it too long will make it dry.
• Keep the Oil – The oil is crucial for moisture in this high-protein cake. Please don’t swap it for fruit puree or extra yogurt, or the texture will be very dry.

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